In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.
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